3 Tbs. oil 1 onion peeled and finely chopped 2 cloves garlic, peeled and crushed 2 courgettes, trimmed and diced 12oz/350g risotto rice 1 1/2pt/850ml vegetable stock 2 Tbs. chopped chives 1 Tbs. fresh parsley, finely chopped salt and freshly ground black pepper 1 avocado, peeled, stoned and finely diced juice of half a lemon
Instructions
1) Heat oil in a pan and fry onion and garlic over gentle heat until soft but not brown. Add the courgettes and continue cooking for 5 minutes. Stir in rice and turn over to coat in the oniony mix.
2) Pour over stock gradually, and sprinkle over chives and parsley. Season. Bring to bubbling, then turn down and cook for around 20 minutes, or until rice is tender and stock is absorbed.
3) Meanwhile, prepare avocado and squeeze over lemon juice to keep it green. Just before risotto is cooked, stir in avocado. Heat through 2 minutes more.
